Very long pause between my last post on cooking a dish and this one. I am writing/logging it here so as to not forget what and how I made these mouth watering dumplings this evening.
I found the below YouTube video so helpful that this time I got the dish right, in taste and in texture. I have always ended up having a hard time chewing the ever rubbery dumplings that I made. The answer to this lies in the amount of dough that you use for the wrap.
Use just a bit and roll it into a 3" diameter round as shown in the video with enough flour to help you get out of sticky situation while rolling.
I used the only veggie that was left in the crisper - broccoli. My favorite veggie. I added a dash of garlic, ginger and onion to the blanched and chopped broccoli to enhance the flavor. Stir fry all the aforesaid items in steaming hot sesame oil with salt and pepper. Fry them until you are left with no water in the mixture. Reserve them to be filled later.
Make the wraps, fill them with the mixture. Now, you can either boil them in water as shown in the video or steam them in a steamer if you have one. I chose to be different. I shallow fried them in a pan. They take about 7 minutes to be fried/done on both the sides.
They go extremely well with the sauces as shown.
Dip 1 :Heat sesame oil, add 4 red chillies. Turn off the heat and let it cool for a while. Now use a pestle and mortar to grind the chilli into a flakes. Put the flakes back into the oil and use them as 1 dip.
Dip 2: Chop 2 cloves of garlic finely, add 2 spoons of soy sauce to it; stir.Leave it for a couple of minutes. Use this as dip 2.
Please use both the dips side by side for the dumplings. They certainly keep your appetite high as you reach for the next dumpling even before you have chewed/swallowed the first one!
Part 1 :http://www.youtube.com/watch?v=S_jSnVGHcA0
Part 2 :http://www.youtube.com/watch?feature=fvwp&NR=1&v=sy2ZaEOAOBs
- Good times eating dumpling!
I found the below YouTube video so helpful that this time I got the dish right, in taste and in texture. I have always ended up having a hard time chewing the ever rubbery dumplings that I made. The answer to this lies in the amount of dough that you use for the wrap.
Use just a bit and roll it into a 3" diameter round as shown in the video with enough flour to help you get out of sticky situation while rolling.
I used the only veggie that was left in the crisper - broccoli. My favorite veggie. I added a dash of garlic, ginger and onion to the blanched and chopped broccoli to enhance the flavor. Stir fry all the aforesaid items in steaming hot sesame oil with salt and pepper. Fry them until you are left with no water in the mixture. Reserve them to be filled later.
Make the wraps, fill them with the mixture. Now, you can either boil them in water as shown in the video or steam them in a steamer if you have one. I chose to be different. I shallow fried them in a pan. They take about 7 minutes to be fried/done on both the sides.
They go extremely well with the sauces as shown.
Dip 1 :Heat sesame oil, add 4 red chillies. Turn off the heat and let it cool for a while. Now use a pestle and mortar to grind the chilli into a flakes. Put the flakes back into the oil and use them as 1 dip.
Dip 2: Chop 2 cloves of garlic finely, add 2 spoons of soy sauce to it; stir.Leave it for a couple of minutes. Use this as dip 2.
Please use both the dips side by side for the dumplings. They certainly keep your appetite high as you reach for the next dumpling even before you have chewed/swallowed the first one!
Part 1 :http://www.youtube.com/watch?v=S_jSnVGHcA0
Part 2 :http://www.youtube.com/watch?feature=fvwp&NR=1&v=sy2ZaEOAOBs
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